Beer-Infused Pizza Dough

Speed - 98%

Simplicity - 97%

Tastiness - 95%

97%

Quick and Simple!

This may be the quickest pizza dough recipe available! The tangy and smoky flavors of the suggested toppings also go well with the flavor of this pie crust.

User Rating: 5 ( 1 votes)

Beer-Infused Pizza Dough

Had a sudden craving for pizza? This flavorful pizza dough is ready in no time! And who doesn't love the idea of eating beer 🙂

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Prep Time: 15

Cook Time: 20

Total Time: 55

Course: Main Dish

Cuisine: Italian

Servings: 12" Pizza

Ingredients

For the Beer-Infused Pizza Dough

3 Cups All Purpose Flour
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
350 Ml Beer
1 Tablespoon olive oil

For the Toppings

1 Cup Smoked Chorizo sliced
1/4 Cup Capers
1 Piece Onion thinly sliced
1 Cup Gruyere Cheese sliced or grated
1 Cup BBQ Sauce

Instructions

Whisk flour, baking powder, and salt in a bowl.
Stir in beer and olive oil until a ball of dough forms.
Knead the dough on a floured surface.
Shape the dough onto a pie pan.
Add toppings and bake at 400F for 20-25 minutes.

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If there was a MAN’S PIZZA this would definitely be the one. It’s meaty, bbq-flavored, easy to do, ready in minutes, and it has beer.

Seriously, this may be the quickest rising pizza dough there is. It’s the yeast naturally present in beer that helps this dough rise while not requiring any resting time at all. Just pour the beer into your flour mix and your dough’s ready to work on.

Well, let’s give that beer some help. A generous tablespoon of baking powder will give this dough that extra rise. Add in some salt too for some seasoning. Throw in any spice mix for flavor at this point – some cajun, paprika, garlic powder. . . any man spice you could think of. Me, I just like that fresh smell of yeast which should be well-covered by the beer and I will just be getting all the flavor I like from my toppings.

Time to add in the beer. Any type really, but I suggest that you go for darker lagers for a more pronounced brewed flavor.

Don’t have an hour to spend waiting for the dough to rise? Me neither, nor does this dough. No resting. Go start kneading! A five-minute knead should be enough to make the dough smooth and elastic.

Get a pan ready. Brush it lightly with some olive oil and dust it with a bit of flour.

This dough will be really easy to work on. It’ll stretch nicely and fit your pizza pan easily.

Now for the toppings. Get your favorite bbq sauce out, we want this thing tasting smoky. Top it with smoked chorizo for more of that bbq pit flavor, slices of a sharp cheese like Gruyere, some onion slices for a bit of that pungency, and some capers for a tang to keep the palate refreshed. All strong flavors here as we’re making this pizza as man as we can!

Beer in your pizza dough is just step one. The next thing you gotta do is grab a cold one and head outside. Actually, you can start making pizza outdoors this year for relatively cheap. Rather than spending a ton of money on a wood-fired pizza oven, why not just get a KettlePizza insert.

It’s a great way to combine the love of barbecuing outdoors in the summer, plus cooking pizza. You can use it as a way to make fun family dinners or a creative activity for friends to do on the weekend. The original version works with a standard Weber charcoal grill, or you can get the gas grill version.

Table of Contents

All-Purpose Flour

The flour used in this recipe is about as basic as you can get, all-purpose white flour. Or, to put it another way, just plain flour. By far, this is the most frequently used type of flour out there. It also has the advantage of being readily available and fairly inexpensive.

Because this type of flour is so common, you will find it used in many different types of recipes, particularly when it comes to baked goods. For the most part, all-purpose flour doesn’t have a distinctive flavor. So, you get to take advantage of the flavors of your ingredients instead, including the beer and the pizza toppings in this case.

Variations on the Flour

Although all-purpose flour may seem fairly basic, there are also variations across brands. For example, some companies bleach their flour, while others do not. Generally speaking, unbleached flour is considered healthier and also tends to behave better when you are cooking with it.

Diet Types

All-purpose flour is extremely versatile but it isn’t a good fit for many diets. For one thing, the flour contains gluten, so it isn’t viable for anybody that needs to avoid gluten. At the same time, all-purpose flour is avoided on other types of diet approaches, such as paleo, low carb and ketosis diets.

Additionally, there is considerable debate about the health implications of all-purpose flour. For example, some people commonly use the flour and it is amazing in pizzas. But, others argue that it isn’t that great. One key reason is that all-purpose flour tends to go through a considerable amount of processing. That approach decreases the nutritional value of the flour, potentially making it less healthy than other options.

What that means in practice is up to you. For many, all-purpose flour is fantastic and I personally love how versatile it is. But, it isn’t always appealing if you’re on a limited diet or are trying to maximize nutrients.

If you are trying to avoid gluten, other types of flour can often be used in a similar way. In fact, there is no shortage of gluten-free pizza crust recipes, along with recipes for gluten-free pizza dough.

Making Your Own All-Purpose Flour

Finally, you can also make your own all-purpose flour. You might choose to do so to give you more control over the finished product or to end up with healthier flour overall. Alternatively, you could use the general approach to create a gluten-free alternative.

The basic approach for doing so involves selecting a base grain, such as wheat or one of the ancient grains. Next, you use a grain mill or some other tool to grind, like a coffee grinder.

All-purpose flour basically consists of ground grain, with the germ and the bran components sifted out. A fine sieve is enough to achieve this and sifting multiple times can provide a better consistency. The site Don’t Waste the Crumbs gives a good overview of the whole process if you’re looking for additional direction.